Soft tacos with southwestern vegetables

18 minutes Prep: 10 minutes Cook: 6 minutes

166 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	tablespoon	olive oil
1	medium	red onion	chopped
1	cup	yellow summer squash	diced
1	cup	green zucchini	diced
3	large	garlic cloves	minced
4	medium	tomatoes	seeded and chopped
1	each	jalapeno pepper	seeded and chopped
1	cup	corn kernels	fresh, cut from about 2 ears of corn
1	cup	black beans, canned	rinsed and drained
1/2	cup	cilantro	chopped fresh
8	each	corn tortillas
1/2	cup	salsa	smoke-flavored

Directions

In a large saucepan, heat the olive oil over medium heat.

Add the onion and cook until soft.

Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes.

Stir in the garlic, tomatoes, jalapeno, corn kernels and beans.

Cook until the vegetables are tender-crisp, about 5 minutes.

Add the cilantro and remove from the heat.

Heat a dry, large frying pan (without a nonstick surface) over medium heat.

Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.

To serve, divide the tortillas among individual plates.

Spread an equal amount of the vegetable mixture on each tortilla.

Top each with 2 tablespoons of the salsa.

Serve immediately.

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Nutrition Facts

Serving Size 324g

Amount per Serving

Calories 166 22% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 347mg	14%
Total Carbohydrate 29.0g	10%
Dietary Fiber 8.0g	31%
Sugars 9.0g
Protein 7.0g	14%

Vitamin A	24%		Vitamin C	40%
Calcium	6%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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